The Taiwanese Castella Cake won me over so completely that I couldn’t resist making a chocolate version of it. And let me tell you, both variations of this cake are absolutely delightful and hard to resist. This Chocolate Taiwanese Castella Cake is simply delightful and irresistible. It has the same delicate texture as the vanilla version, but with a soft, moist, fluffy, and chocolaty crumb that will leave your taste buds wanting more. This cake is perfect for chocolate lovers who want to try a new and exciting dessert.
Few tips on how to make Chocolate Taiwanese Castella Cake
The recipe for this chocolate cake is easy to follow. You will need both chocolate and good-quality cocoa powder to achieve the perfect balance of flavors. It is important to follow the same steps as the vanilla version, which includes using room temperature eggs, and cake flour for best results, and whipping the egg whites to soft peaks instead of stiff peaks to avoid cracks. It is also essential to use hot but not boiling water for the water bath to prevent the cake from rising too fast and cracking the top. By taking all these steps into account, you can create a beautiful and delicious Chocolate Castella Cake.
Many people who have tried both the vanilla and chocolate versions of the Taiwanese Castella Cake have said that they enjoy the chocolate version even more. This cake is truly amazing and worth trying for anyone who loves chocolate or wants to try a new and unique dessert. The combination of the soft, fluffy texture and the rich, chocolaty flavor is simply divine.
This Chocolate Taiwanese Castella Cake is a fantastic dessert that combines the traditional cake with the rich and decadent flavor of chocolate. This dessert is easy to make and is sure to impress anyone who tries it. If you are a fan of Castella Cake or just love chocolate, this cake is a must-try. So, grab your ingredients and get baking, as it is absolutely amazing. If you try it out don’t forget to tag me on Instagram as I love seeing how it turned out for you. Enjoy!
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Japanese Cheesecake is a fluffy, light and creamy dessert that has gained immense popularity worldwide. This type of cheesecake is known for its cotton-soft texture and delicate flavor. Made with cream cheese, eggs, sugar, and a small amount of flour, Japanese cheesecake is baked in a hot water bath to ensure it cooks evenly and doesn’t crack. The Chocolate Japanese Cheesecake is a delightful twist on the classic recipe, featuring a rich chocolate flavor that adds an extra layer of decadence.
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Chocolate Taiwanese Castella Cake
Ingredients
- 7 eggs , separated
- 2 oz (60g) semisweet chocolate
- 1/3 cup (80ml) milk
- 6 tbsp (80g) oil
- 1 tsp (5g) vanilla extract
- 1/3 cup (40g) cocoa powder
- 3/4 cup (90g) cake flour
- 1/4 tsp (1g) salt
- 1/2 cup (100g) sugar
Instructions
- Preheat the oven to 300F (150C). Line with parchment paper the bottom and sides of a 8 inch (20cm) square pan. (preferably not a pan with a removable base, in this case you would need to wrap the pan with heavy duty aluminum foil).
- Separate whites from yolks and let them get to room temperature.
- In a medium bowl, sift the flour and cocoa powder set aside.
- In a medium saucepan add oil (or butter if preferred), milk and chocolate.
- Place over low heat just until the chocolate is melted. Don’t boil or simmer.
- Pour the milk mixture over the flour mixture and mix to combine.
- Add egg yolks and mix to incorporate. Add vanilla extract, mix and set aside.
- Add salt over egg whites, and whip until foamy.
- Gradually add sugar and continue mixing until soft peaks form. Make sure you don’t over whip, otherwise your cake might get cracked.
- Gently fold in the egg yolk mixture.
- Pour the batter into the prepared pan and rap the pan a few times to get rid of large air pockets.
- Place the pan into a larger baking tray and add warm to hot water, not boiling, into the pan, up to halfway of the pan.
- Place into the oven on the second bottom rack not middle and bake for 1 hour and remove the pan from the baking tray.
- Serve cold or slightly warm and enjoy!
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
you never said when to put the sugar in??
It is on step 6.. you add sugar over the whites.
Oh I bet that would be good with a berry sauce drizzle too!
Adding cocoa powder to my shopping list. 💝
Hope you will try it out. It is amaaazing.
How can I print
I tried this and when the hour cooking was done, the cake was still wet, too unstable. I’ve returned it to the oven for another 30 min, but wondering what else could have been an issue? Did you have any fails prior to your successful bake?
What pan did you use? Was it a springform pan? Is it possible that water may have entered at the bottom of the cake? This might have caused the problem you had. If you use a springform pan, with removable base, you must wrap the pan in heavy duty aluminum foil to prevent water coming in. I like to use a regular square pan, makes everything easier. I didn’t have any fail on this cake, the first time I made it was directly on front of the camera :).
This happened to me too. Used a ceramic pan. 2 hours in the oven and still wet.
It is not a good idea to bake the cake in a ceramic pan. Ceramic pans typically don’t conduct heat as efficiently as metal pans. Taiwanese castella cake requires even heat distribution to rise properly and develop the desired texture. Metal pans, such as aluminum or non-stick coated steel, are preferred for baking because they conduct heat more effectively and help ensure uniform baking.
When would you recommend removing the cake from the pan? While warm or after it has cooled
You can remove the cake when slightly warm or wait to cool. Either way is ok.
World like to try, but… doesn’t this smell a lot like… well, egg? I don’t like that smell at all 🤐
Cocoa powder and vanilla extract are hiding the smell of eggs. Hope you will try it out.
Thank you for your reply! Will definitely try! 🙂
Hi, can I substitute with All purpose flour?
It was delicious. Whole family loved it. I didn’t have Cake flour on hand so I used All purpose flour 79g with corn flour 11 g. It turned out perfect.
So glad you enjoyed it. Sorry for the late answer. You did good for mixing all purpose flour with cornstarch.
So delicious and the perfect amount of sweetness, this is hard to come by. I subbed out milk for almond milk to make it lactose free. I have a question – when I mixed my egg whites & chocolate mixture together, the chocolate mixture was too thick and couldn’t mix thoroughly with the egg whites. It left little specks and pieces of unmelted chocolate. It took too much mixing as well because I couldn’t be gentle with it. The little specks remain after baking as well. It doesn’t taste bad but it’s not what a castella cake is. How can I fix this for next time? Thank you for a great recipe.
Thanks so much for the kind words! The issue with the chocolate mixture likely happened because it was too cool or thick when mixing. Next time, try this:
Make sure the chocolate is fully melted. If you’re melting chocolate and almond milk together, whisk well to get it smooth.
Stir in a small scoop of egg whites first to loosen the chocolate mixture, then gently fold in the rest.
This should give you a much smoother batter for that perfect castella texture!